Sure to be a crowd pleaser, these zucchini fritters are plant-based and made with the goodness of chickpea flour, ground flax seeds and of course, they're packed with zucchini! Serve them with Mother Raw French Onion dip or Mother Raw BBQ sauce at your next get together.
3 cups zucchini, shredded
2 tbsp flax seeds, ground
2 tbsp lemon juice
2 green onions, chopped
¼ cup parsley, chopped
2 garlic cloves, minced
1 tsp kosher salt
1 tsp baking powder
¾ cup chickpea flour
Avocado oil for pan frying
Strain the zucchini using a nut milk bag, or fine mesh sieve to remove the water. Squeeze very well, until most of the liquid has been removed. Add the zucchini to a large bowl.
Add the flax seeds, lemon juice, green onions, parsley, garlic, salt and baking powder and stir to combine. Add the chickpea flour and stir to combine.
Heat a nonstick skillet over medium heat, and add the avocado oil to coat. Form the zucchini fritters into patties and flatten with your hands.
Add the fritters and cook for 4 to 5 minutes until they are slightly browned, then flip and cook for an additional 4 to 5 minutes.
Serve with French Onion dip and top with additional herbs such as parsley and green onion.
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